e been making my own candy glass for years, and while
Special equipment:
Heatproof spatula, candy thermometer.
Spray a 13-
o medium-high, insert the candy thermometer, and cook the syrup
ilk chocolate covered caramel and nougat candy bars with 1/2 cup
ilk chocolate covered caramel and nougat candy bars and 1/2 cup
inutes.
To Make The Nougat Layer: Melt butter over medium
eaks form. Combine ricotta mixture, candy bar and chocolate in large
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
Fold in whipped cream, then nougat and 3/4 cup of
Combine first 3 ingredients; press mixture on bottom and 1 1/2 inches up sides of 9-inch spring-form pan.
Sprinkle chopped nougat bars evenly over bottom.
Set aside.
Beat cream cheese with mixer until light and fluffy.
Gradually add sugar.
Add eggs, one at a time.
Stir in chocolate morsels and vanilla.
Beat until blended.
Spoon over candy layer.
nch bundt pan.
Melt candy bars and 1/2 cup
orm pan.
Sprinkle chopped nougat bars evenly over bottom; set
medium saucepan, melt 8 candy bars with 1/2 cup
cup of the chopped candy bars for the topping. Stir
and wrap it around a candy bar. Repeat, using the rest
Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.
Put it back into the oven and bake it for another 20 minutes.
Combine candy bars and 1/2 cup
Cut candy bars in half lengthwise, then
Combine first 4 ingredients in a large bowl.
Combine flour and next 3 ingredients; stir into sugar mixture.
Fold in chopped nougat bars.
Spoon into a greased and floured 13 x 9 x 2-inch pan; sprinkle with chopped milk chocolate bars.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into squares.
Makes 2 1/2 dozen.